THE microwave oven is a quirky appliance. Sure, it cooks and reheats many foods quickly and well, and in containers that can go right to the table or come right from the fridge. But it can also cause a mug of hot water to erupt scaldingly, char nuts and breads on the inside, and blow up eggs and butter.

To make the most of the microwave, it helps to know its quirks, and ways to work around them.